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Crimini, Shiitake, Shaggy Parasol & Porcini Caponata
Created by AndrewM, Thursday, 20 September 2012


Rich & Wild

  • 4 T. extra virgin olive oil
  • 1 lb. crimini, caps only, chopped
  • 1/2 lb. fresh small-medium shiitake, caps only, chopped
  • 1 medium onion, minced
  • 2 stalks celery, minced
  • 4 large cloves garlic, minced
  • 1 loose C. dried shaggy parasol
  • 1 C. roasted red bell pepper, minced
  • 14 oz. can crushed San Marzano tomatoes
  • 1/3 C. Zante currants
  • 1/2 C. pine nuts
  • 5 T. balsamic vinegar
  • 2 T. brown sugar
  • 1 T. salt
  • 1/2 t. fresh ground black pepper
  • 2 T. fresh mint, minced
  • 1/4 C. Italian parsley, chopped
  • 1-2 t. Porcini powder
  1. Rehydrate the Shaggy Parasol for 15 minutes in warm water. Strain, then squeeze juices out. Chop and set aside.
  2. Soak the currants in warm water for 30 minutes, then drain and set aside.
  3. Dry toast the pine nuts in a skillet over medium heat until lightly golden, stirring frequently. Set aside.
  4. Heat a large skillet over medium high heat. Add the olive oil, then the crimini and shiitake. Saute until just browning a bit, 2-3 minutes. Reduce heat to medium, add the salt, and saute 10 minutes or until liquid is mostly evaporated.
  5. Add the onions, celery and the salt. Saute another 10 minutes without browning or until vegetables are thoroughly soft. Add the garlic and saute another 2 minutes.
  6. Add the Shaggy Parasol, bell pepper, tomatoes, currants, pine nuts, vinegar, sugar and black pepper. Saute 10 minutes. Stir more frequently as mixture reduces to prevent browning.
  7. Reduce heat to medium low and add the herbs. Saute another 2 minutes with frequent stirring.
  8. Reduce heat to low and add enough Porcini powder to thicken any loose liquid. Saute 5 more minutes.
  9. Cool and serve, or refrigerate 1 day to develop flavors.
Additional Tips

Almost any combination of flavorful mushrooms totaling ~2 lbs. will work. Serve with toasted baguette slices and maybe a thin shaving of Parmesan.

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